Prep: 15 min - Cook: 25 min

1 pound boneless beef top round steak, 3/4 inch thick
3 tablespoons cornstarch
1 can (14 1/2 ounces) Swanson Beef Broth
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1 cup cut-up canned tomatoes
1 medium onion, cut into wedges
1 stalk celery, sliced (about 1/2 cup)
4 cups hot cooked medium egg noodles (about 4 cups dry), cooked without salt


Slice beef into very thin strips. In bowl mix cornstarch and 1 cup broth until smooth. Set aside.

In medium nonstick skillet over medium-high heat, cook beef in 2 batches until browned, stirring often. Set beef aside.

Add remaining broth, sugar, garlic powder, tomatoes, onion and celery. Heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables are tender-crisp.

Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef to pan and heat through. Serve over noodles.

Makes 4 servings

TIP: To make slicing easier, freeze beef 1 hour.

Nutritional Values Per Serving:
Calories 441, Total Fat 8g, Saturated Fat 3g, Cholesterol 125mg, Sodium 550mg, Total Carbohydrate 51g, Dietary Fiber 3g, Protein 38g, Vitamin A 8%DV, Vitamin C 18%DV, Calcium 5%DV, Iron 34%DV

This recipe created by Swanson.